Chef Patron Davide Scabin is a culinary creator far beyond the ordinary. His contemporary cuisine, with a clear foundation on the Piedmontese kitchen, is calculated and made with a reflection few others ever would have considered. The Chef’s attention to details and careful planning, results in a gastronomic firework for all senses.
Rivoli is located close to Fiat’s home town Turin. The beautiful piazza Mafalda di Savoia will welcome you. The lush entrance to the restaurant is impressive and the location just next to the Castello di Rivoli Museum of Contemporary Art can not be more suitable. The main dining room in an elongated shaped glass cube, with the museum on one side and wonderful views of the Italian landscape on the other, sets the tone for one of the best dining experiences available.
Chef Patron Davide Scabin runs and owns Combal.Zero together with his sister Chef Barbara Scabin and Restaurant Director Milena Pozzi. They complement each other perfectly which results in an impeccable meal.
It has not always been obvious to Davide Scabin to become one of the world’s greatest chefs. Son of a lorry driver, he started his career as a cosmetic salesman, but he eventually realised that his true talent lies within the culinary world. In 1994 he opened a humble restaurant in Turin called Combal. The restaurant was focused on regional contemporary cuisine which became the foundation for the Chef’s upcoming masterpiece. Davide Scabin continued to evolve his cuisine which became more and more innovative and in 2000 the doors were opened to Combal.Zero at its present location.
The menu is creative to say the least so choose a tasting menu with beverage pairings and let the team splurge you. How about veal tongue, braised in Barolo wine, with Ratte potatoes purée, or veal rump roast with vegetables in anchovy sauce? There are several courses to choose from, but you are in for a bunch of surprises whatever you select.
It is very easy when it comes to whether to make a reservation at Combal.Zero or not. It is a must selection if you are anything close to a food lover, and an experience beyond anything else.
Written by Andy
